2941 Restaurant Week Dinner Menu 2022
​​Three-Course Prix Fixe | Fifty-five dollars
Jan. 17th - 22nd
A limited A la carte menu will be available along with our Restaurant Week menu

Appetizers
(choose one)

Pork Belly Confit
kabocha squash purée, ginger-soy glaze, Thai basil salad

Mushroom Velouté Ⓥ
comté cheese croque Monsieur

King Salmon Crudo
citrus foam, shallot, red shiso
 
Beet Tartare Ⓥ
cranberry-beet gelée, Swirly Girl Tommy goat cheese, micro celery

​
​Entrées
(choose one)

Duck Cassoulet
duck sausage, roasted breast, Tarbais beans

Pan Seared Skate
calamari, Calabrian chili, lobster sauce

Fontina Cheese Raviolini Ⓥ
celery root, chestnut, maitake mushroom


Desserts
(choose one)

St. Honoré Ⓥ
roasted pineapple, yuzu crémeux, yogurt sorbet

Caramelized Apple Tatin Ⓥ
caramel mousse, vanilla ice cream

Chocolate Opera Cake Ⓥ
chocolate Joconde, caramelia mousse, pecans


​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye